Loading...
HomeMy WebLinkAboutPRESTON HOLLOW CATERING 2015.04.30\. Wr30d~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DMSION 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITY!fOWN LitJ Nf2?5Jht #rr?Jc- San Date Time In TimeOut Establishment Number • I ~ermit Number I Risk Category Code - Purpose oflnspection: !-Compliance @outY 3-Field Investigation 4-Visit 5-0ther Establishment: Pf'rE.sf!iN flo~ L,;jr~/( r:rtSL ~r: \.JtJh./ 7?Jd"Jh131>W Physical Address: ...:E'J-/9 Wei3{7vJ;I/Sn::;::{ _ Zip: rJS1.D5 I Phonl1J/Jf'1Cfl tJ8£o OUT IN NA NO cos Food Temkerature/Time Requirements · I 5 Pts Violations equire Immediate Corrective Action Remarks ..... I. Proper Cooling for Cooked/Prepared Food V' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ;:·· :;~~ .... ·~ v 3. Hot Hold (135 degrees Fahrenheit) V' 4. Proper Cooking Temperatures V'" 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item!Location!femperature . OUT IN NA NO cos Personnel/Handling/Source Requirements ... , "·'' "'l':'."''·~' 4 Pts Violations Require Iinmediate Corrective Action Remarks ... 6 . Personnel with Infections Restricted/Excluded ,_,. 1--7. Proper/ Adequate Hand washing "' r 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) "' 9. Approved Source/Labeling V' I 0. Sound Condition ,/' 11. Proper Handling of Ready-To-Eat Foods v~ 12. Cross-contamination of Raw/Cooked Foods/Other V' 13. Approved Systems (HACCP PlansfTime as Public Health Control) _,., 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO cos Facility and Equipment Requirements 3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks \...r 15. Equipment Adequate to Maintain Product Temperature \. ~ 16. Handwash Facilities Adequate and Accessible j..V' 17. Handwash Facilities with Soap and Towels "" .... 18. No Evidence of Insect Contamination v"' 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used v -· 21. Manual/Mechanical Warewashing and Sanitizing at (/~~ppm/temperature ........, 22. Manager Demonstration of Knowledge/Certified Food Manager ....... -23. Approved Sewage/Wastewater Disposal System, Proper Disposal ,.....r 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair "" 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) """' 27. Food Establishment Permit Subtotal Other v· olations -Require Corrective Action, Not to Exceed 90 Day.s or the Next Inspection, Whichever Comes First 5pt [~ h&Jft[ f;~'fti1Z JN fh;v, 4pt 3pt Lf) 5 j) Inspected by: ~~ {~ 1J~11DfbS Print: ~ u(.)..r P!!J,UJ.f$> tY-- FlU Received b~ I~"-"'~/~ Print: { I /Title: Yes/No y a ! l' \":. i. 't .,